Stuffed pork chops

Name: Stuffed pork chops
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1 Ball (125 g) Mozzarella; 2 small tomatoes; 4 released pork chops (about 150 g each); 7-10 Tbsp dried oregano; 7-10 Tbsp dried basil; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 4 TABLESPOONS Olive oil; 1 Onion; 1 Garlic clove; 1 can(s) (850 ml) peeled tomato; 200 g ribbon noodles; 1/2 bunch Basil; 7-10 Tbsp wooden skewers

AUTHOR
Xavier Baldwin

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1 Ball (125 g) Mozzarella
2 small tomatoes
4 released pork chops (about 150 g each)
7-10 Tbsp dried oregano
7-10 Tbsp dried basil
7-10 Tbsp Salt
7-10 Tbsp Pepper
4 TABLESPOONS Olive oil
1 Onion
1 Garlic clove
1 can(s) (850 ml) peeled tomato
200 g ribbon noodles
1/2 bunch Basil
7-10 Tbsp wooden skewers

Directions

1
Drain the mozzarella and cut into slices. Wash and clean the tomatoes and also cut them into slices. Dab chops dry and cut a pocket into each one with a sharp knife.
2
Fill the bag with mozzarella and tomato slices and season with dried herbs, salt and pepper. Stick the bag together with wooden skewers. Fry in 2 tablespoons of hot oil at medium heat on both sides for about 10 minutes.
3
Turn several times in between. Peel and finely chop the onion and garlic. Fry in the remaining oil. Chop the tomatoes in the tin, pour on the water and let it boil down a little in an open pot. Stir several times.
4
Season the sauce with salt and pepper. Cook the pasta in boiling salted water for 8-10 minutes. Pluck basil leaves from the stems and add to the sauce. Drain noodles and let them drain well. Arrange on a plate with the sauce and the chops.